Slow Cooker Chile
6PointsPlus Value
1. Combine onion, garlic, beans, tomatoes, tomato sauce and seasoning mix in a slow cooker.
2. Cover and cook on high heat for 2 to 3 hours (or low heat for 4 to 6 hours).
3. Add frozen corn during last hour of cooking.
4. Stir in lime juice and cilantro just before serving.
Yields about 1 1/3 cups per serving.
This vegetarian chili is a cinch to prepare thanks to supermarket staples. Leftovers make excellent burrito or taco fillings.
Ingredients
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Serving Size: 1 Serving (474g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 406 | ||
Calories from Fat: 29 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 29.5mg | 9 % | |
Sodium 509.6mg | 18 % | |
Potassium 1240.3mg | 33 % | |
Total Carbohydrate 65.6g | 19 % | |
Dietary Fiber 21.1g | 84 % | |
Sugars, other 44.5g | ||
Protein 31.3g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 406
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